A simple, nutritious and somewhat more dietetical, yet EXTREMELY tasty roast. Can be used with chicken, pork, beef, mutton or any other type of meat. Seasoning will possibly vary according to your taste and local availability.
Take the piece of meat you're going to use and if it's a large piece, nick it deeply so that it will cook faster. Put it in a caserole or cooking tray deep enough so that the sauce can cover the meat.
If there are several pieces or thinner (ribbs, steaks, chicken wings, chicken legs) put them as they are in a cooking caserole (preferably stainless steel) or a cooking tray, deep enough so that the sauce will cover the meat.
Take the seasoning above, except for the tomatoes, and potatoes, mix them well and sprinkle over the meat. You can also add smoked ham for instance, or even perform small cuts into the meat and insert in them pieces of smoked bacon and cloves of garlic. This procedure should be applied especially in drier meats (beef, mutton, turkey).
Add water so as to cover the meat entirely, but not over the meat level. You should let the water be slightly less than meat size.
Put it in the heated oven for about 30-45 minutes. The oven should be at approximately 200-220 degrees Celsius. After that add the minced tomatoes and the potatoes and if necessary a bit more water and cook for another 30 minutes. Check if done. That's it. If you don't add the potatoes, carrots or tomatoes, you can simply put it in the oven and forget about it for about 1-1,5 hours.